In a medium stock pot, sauté onions and carrots in olive oil for 4 minutes or until onions are translucent. Add ginger, water and sugar and let it simmer for 25 minutes until carrots are soft. Let cool. In a blender or food processor, puree until smooth. Season with rice wine vinegar and salt to taste. Serve hot or chilled with cilantro leaves to garnish.

Cut avocados in half and remove pits. Scoop out the flesh and put in a blender, add half of the lime juice, cucumber puree, ½ the buttermilk and chicken stock, a pinch of salt and pepper, and a little hot pepper sauce. Pulse the blender slowly to puree everything. Add more buttermilk and chicken stock until you receive a smooth consistency. Adjust the seasoning to your taste (avocado does need some salt added). Refrigerate for an hour. Mix crabmeat with some lime juice, serrano pepper, red pepper and a pinch of salt and pepper. Ladle the soup into chilled bowls, put a tablespoon of crab mixture on top, and sprinkle chopped cilantro to finish. (Makes 6 servings)

Preheat oven to 350 degrees. In a large bowl, lightly mix all the ingredients except the marshmallows. Spray a 9 inch casserole dish with cooking spray. Pour the custard and top with a half bag of mini marshmallows. Bake for about a half hour. Keep warm for service.